Layering On Fall

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Ahhh, fall! My favorite season, my favorite colors, my favorite comfort foods, my very favorite temperatures! Bonfires, falling leaves, sweaters…welcome changes. Time to spruce up the house for Thanksgiving. I love the way this Trailing Jenny grew in this urn all summer, and I’m going to try my best to keep it around until time to decorate for Christmas, but it does need a little updating for fall, don’t you think?

In the same way that throwing on a cozy cardigan, a soft scarf, or a denim jacket can add the perfect touch of fall to your wardrobe, a few simple additions to what you already have can easily transition your home decor from summer to autumn without breaking the bank.

I started with the dining room table, replacing the summer place mats with a bronze paisley tablecloth I’ve had for six years. I promise I did press it, but by the time I got it to the table, it did not look ironed. The Southern Living fall cake stand that I’ve also had for years is the perfect color and textures for our dining space.

 

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Now, on with the layering. Oil rubbed bronze charger plates I often use at Thanksgiving, and sometimes at Christmas.

 

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And earthy colored dishes. Oh, and there is that simple burlap place mat left over from the set I made last year. I think one in the center under the cake stand will be sufficient this year. And you can also see that I added a few mini pumpkins to the arrangement on the cake stand. Saint grew a ton of those in the garden this year.

Next, more fun layering on whatever I can find in my stash.

 

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Gold rimmed goblets I got in a box of junk at an auction last summer, some raffia crocheted napkin rings I bought at a garage sale-8 for a dollar, napkins I already had, a sparkly fern leaf, and odds and ends silk leaves to scatter. I threw in a few sprigs of the bittersweet we try to protect here on Redbud Ridge.

And now, the piece de resistance…

 

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A little table runner of paper flowers. I made these from natural coffee filters I learned about here:

http://www.allthingsheartandhome.com/2013/08/20/coffee-filter-flowers/

I love, love, love paper flowers. Hers are prettier than mine, and this picture does not do justice, even to these, but I may play with adding more color, later.

 

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On to the mantel. I liked what I did with it last year, but wanted a little change. You can see last years here.

https://thymelesssageandrandomrants.wordpress.com/2012/09/

This year, added some lighted twigs and a “Blessings” banner.

 

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I made the banner from a wispy strip of cheesecloth, squares of leftover canvas from the drop cloth curtain update, burlap, and the one thing I actually purchased for this project…nothing says fall like plaid flannel. I bought the plaid ribbon at WalMart for a dollar. I kind of like last year’s mantel better, but this will be easier to dust. 🙂

Finally, I needed to layer up the outside a bit. I started with the door arrangement I had, added a dark brown burlappy bow for texture, and just stuck in some fall colored flowers and a bit of bittersweet.

 

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I brought the wonderful birdcage Tiffany got me for Mother’s Day around from the deck and loaded it with Kale, and some of our garden harvest.  Purple eggplant screams fall, doesn’t it? And a few more random veggies and some more bittersweet. Don’t you love it?

 

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Behind it, I propped one of our corn stalks…we grew some a-maize-ing Indian Corn this year…get it? And threw a few dried grasses and cock’s comb from the garden into the summer planter. I’ll add a couple of mums, later, if I don’t find anything free in the fields between now and…next week.

 

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And then I added some of our colorful corn to these iron candle holders.

 

So, there you have it.  The scarves, sweaters, and jackets of home. I have several other “layers” planned but I’m waiting for Elle Belle to come help me with projects.

Are you ready for some football bonfires?

 

 

 

 

 

 

 

Seasonal

“He changes times and seasons; He sets up kings and deposes them. He gives wisdom to the wise.”

Daniel 2:21

This morning, I sit on the deck praising God for a gentle rain and cool temperatures as I enjoy a cup of hot spiced pumpkin tea. Autumn is in the air; my favorite season of the year. I start thinking about sweaters, soups, and all things pumpkin!

Today I am sharing one of my favorite pumpkin recipes. This PUMPKIN RAISIN BREAD PUDDING recipe came from The Inn at Richmond and is one of my go-to recipes for holiday brunches. I love it because it is easy to put together and can be assembled the night before.

Ingredients:

2 cups Half and Half

1 1/2 cups milk

1 1/2 cups sugar

1/2 cup dark raisins *optional

4 T melted butter

16 slices Pepperidge Farm Cinnamon Bread-torn into pieces

1 1/2 cups canned pumpkin

7 eggs

2 T maple syrup

2 t vanilla

1/2 t freshly grated nutmeg (can use ground)

1/2 t ground cloves

pinch of salt

cinnamon sugar (just mix  2T of sugar with 2t of cinnamon)

Pam spray

Directions:

Spray a 9×13 baking dish with Pam. Tear bread slices into bite sized pieces into the dish and set aside. In a saucepan, simmer the milk and Half and Half with butter, sugar, and raisins until sugar dissolves.

Thoroughly mix pumpkin, eggs, maple syrup,vanilla, nutmeg, cloves, and salt.

After milk mixture has cooled somewhat, mix a bit of it into the pumpkin mixture. (If milk begins to curdle, stop and let it cool further,) Whisk all the mixtures together and pour over the bread. Allow to soak at least an hour or as long as overnight, pressing the bread into the liquid to absorb.

Heat oven to 350. Sprinkle the cinnamon and sugar mixture over the bread pudding and bake for about 45 minutes. Brush with a little Half and Half and return to the oven for a few minutes to allow the sugar to melt into a glaze. Serve warm with whipped cream, maple syrup, or cranberry compote.

Even though I found this picture on the internet, this is exactly what mine looks like. :)) I’ve been making it for years and everyone loves it!

Enjoy the dish, enjoy the season, and rely on the One who’s in charge of everything!